Mexico native Nicolas Vera will join us on the patio to serve up the flavors of Veracruz. He grew up in the beautiful northern region of Veracruz called La Huasteca, recognized for its rich culture and history.
What he’s cooking: Grilled Half Chicken with Guajillo Peppers and Tepache Vinegar, served with Mexican Baked Beans and Salsa Borracha.
“This dish is inspired by childhood memories of going to the mercado with my Mom. On a hot and humid day, we’d refresh ourselves with a fermented beverage made from pineapple rinds, Piloncillo and spices called Tepache. I made fermented Tepache vinegar, combined it with Smokey Guajillo peppers, used it as a brine and Sous-vide the chicken. Pairing it with frijoles de la olla (clay pot baked beans) and salsa borracha brings me back to my Mom’s dinner table.”
For dessert: Pumpkin Flan with Piloncillo Sauce, Candied Spiced Pecans & Whipped Creme Fraiche
$15. 5pm until sold out.
Nick has worked the line at Underbelly and Southern Goods and most recently was the sous chef at Xochi. He’s currently pursuing his dream with a project called Tlahuac to educate our community about Mexico’s traditional food, family and culture by highlighting local and sustainable ingredients of Texas farmers and purveyors.